How to Make No-Knead Dutch Oven Artisan Bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.

active dry yeast

💰Cheaper: instant yeast

Instant yeast can be used interchangeably and is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile but is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be a lower-cost substitute for butter.

Measure 3 cups of all-purpose flour and level it off with a spatula.

Add 1.5 teaspoons of active dry yeast to the flour.

Add 2 teaspoons of salt to the flour and yeast mixture.

Add 1.5 teaspoons of honey to help activate the yeast.

Create a hollow in the center of the flour mixture and add water.

Mix the ingredients with a spatula until a shaggy dough forms, ensuring the yeast, flour, and salt are incorporated.

Add olive oil after the dough is mixed to coat the yeast and retard its growth.

Cover the bowl with plastic wrap and a towel to keep it warm, and let it rise for 2 to 2.5 hours.

After the dough has risen, remove the plastic wrap and sprinkle the top with flour to prevent sticking.

Pat down the dough to release some of the air bubbles created during rising.

Turn the dough out onto a floured surface and shape it by tucking in the edges to the center.

Transfer the dough onto parchment paper to help lift it into the Dutch oven.

Preheat the Dutch oven in the oven at 450°F.

Carefully remove the hot Dutch oven from the oven and place the dough inside.

Cover the Dutch oven with its lid and bake for 25 minutes.

After 25 minutes, remove the lid and bake for an additional time until the bread is golden brown and crispy.

Remove the bread from the Dutch oven and let it cool for a minute before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens